Grams of Honey to Cups
Convert grams of honey to cups at 340 g a cup — the densest thing in the table, and the messiest to measure.
Updated
cups of honey
0.29cups
100 grams of honey = 0.29 cups
Values use the 240 ml US cup, spoon-and-level — your bag’s label may differ slightly.
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In short
How many cups is 100 grams of honey?
0.29 cups, well under a third. One cup of honey weighs 340 g, which makes it the densest ingredient on this shelf — nearly four times a cup of rolled oats. Honey is also the one measure where some of what you poured stays in the cup unless you grease it first.
Weigh honey straight into the bowl if you can. It is the ingredient a cup handles worst.
Grams to cups — quick reference
| Honey (g) | Cups |
|---|---|
| 25 g | 0.07 cups |
| 50 g | 0.15 cups |
| 75 g | 0.22 cups |
| 100 g | 0.29 cups |
| 125 g | 0.37 cups |
| 150 g | 0.44 cups |
| 200 g | 0.59 cups |
| 250 g | 0.74 cups |
| 500 g | 1.47 cups |
The formula, worked line by line
One division by 340. The arithmetic is the easy part; what makes honey awkward is that the cup you measure into is not neutral, and some of the answer stays in it.
“Every other ingredient leaves the measuring cup completely. Honey keeps a share of itself, and on a quarter cup that share is worth noticing.”
Taken together with the density, that is the case for weighing honey directly into the mixing bowl and never letting a measuring cup into the process at all.
cups = grams / 340
grams = cups x 340
100 g / 340 = 0.29 cups
170 g / 340 = 0.5 cups
tablespoons = cups x 16, so 1 tbsp is about 21 g- Recipe calls for
- 150 g honey
- Converted
- 0.44 cups
- Measured in a dry cup
- residue left behind
- Typical loss on a small measure
- several grams
- Measured straight onto a scale
- exactly 150 g
- Better method
- weigh into the bowl
Flapjacks are held together by the syrup, so honey that never left the measuring cup is honey not binding the oats. The result crumbles, and the cause is a film of honey that went down the sink with the washing up.
Other syrups that behave the same way
Golden syrup, maple syrup, molasses and treacle all cling in the same manner and all sit at the dense end of the table. The greasing trick works for every one of them, and so does the better advice of weighing straight into the bowl rather than measuring by volume at all.
Where honey sits on the shelf
- Honey
- 340 g
- Milk
- 245 g
- Water
- 240 g
- Butter
- 226.8 g
- Granulated sugar
- 200 g
- All-purpose flour
- 120 g
- Rolled oats
- 90 g
Honey is the top of this list and it is not close. The gap between honey and water alone is 100 g per cup, which is most of a whole cup of flour, and it is why honey quantities in recipes look so much smaller than the sweetness they deliver.
The short version: honey is dense, honey clings, and a scale solves both problems at once. Convert when you have to, and weigh whenever you can.
How to use the grams of honey to cups
Divide by 340. Honey is the heaviest thing in this table by a wide margin, and the figure surprises people: a cup of it weighs more than a cup of water, more than a cup of butter, and almost four times what the same cup holds in rolled oats.
That density is why honey quantities in recipes look small. A cake calling for 85 g of honey needs only a quarter of a cup, and a quarter cup of honey looks like very little in the bottom of a measure. The instinct is that it cannot be enough, and the instinct is wrong.
340 g
One cup of honey
the densest here
0.29
Cups in 100 g
under a third
1.42x
Heavier than a cup of water
340 against 240
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The second problem is unique to this ingredient and its neighbours. Honey clings. Pour it into a dry measuring cup and a meaningful film stays behind when you tip it out, which means the bowl receives less than you measured. On a quarter-cup measure that residue is a visible fraction of what you poured.
The better answer, if a scale exists, is to skip the cup entirely. Set the mixing bowl on the scale, press tare, and pour honey straight in until the display reaches the number. Nothing is transferred, nothing clings to an intermediate vessel, and the weight is exact rather than approximate.
- 25 g
- 0.07 cups, about a tablespoon
- 50 g
- 0.15 cups
- 85 g
- 0.25 cups, a quarter
- 100 g
- 0.29 cups
- 170 g
- 0.5 cups, a half
- 250 g
- 0.74 cups
- 340 g
- 1 cup exactly
The clean rows are 85, 170 and 340 g, being a quarter, a half and a whole cup. Recipes that use those figures were almost certainly written in cups first, which is a useful thing to notice when you are deciding how much precision the recipe actually needs.
The opposite end of the same table
Rolled oats fill a cup at 90 g, barely a quarter of what honey does, so the same 100 g goes from under a third of a cup to more than a full one.
Open grams of oats to cups →Honey weights converted to cups at 340 g per cup, with the tablespoon equivalent, which is often the more practical measure given how small the cup figures are.
| Grams | Cups | Tablespoons |
|---|---|---|
| 25 g | 0.07 | 1.2 |
| 50 g | 0.15 | 2.4 |
| 75 g | 0.22 | 3.5 |
| 85 g | 0.25 | 4 |
| 100 g | 0.29 | 4.7 |
| 150 g | 0.44 | 7.1 |
| 170 g | 0.5 | 8 |
| 200 g | 0.59 | 9.4 |
| 250 g | 0.74 | 11.8 |
| 340 g | 1 | 16 |
| 500 g | 1.47 | 23.5 |
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Why a cup of honey outweighs a cup of water
Honey is a supersaturated sugar solution: mostly fructose and glucose with only around seventeen percent water. Sugar is denser than water, so replacing most of the water with dissolved sugar makes the result heavier than water at the same volume, by roughly forty percent.
- Rolled oats
- 90 g
- Granulated sugar
- 200 g
- Water
- 240 g
- Honey
- 340 g
- Honey against oats
- 3.78 times
- Spread across one shelf
- 90 g to 340 g
Every row is the same measuring cup filled to the same rim. This is the clearest illustration on the site of why a grams-to-cups conversion cannot exist without an ingredient attached, and honey sits at the top of the range in every kitchen.
The low water content is also why honey does not spoil and why it draws moisture out of whatever it touches. In baking that means a honey-sweetened cake stays moist longer than a sugar-sweetened one, because the honey keeps pulling water back out of the air.
Swapping honey for sugar, by weight rather than by cup
Honey is sweeter than granulated sugar for the same weight, mostly because of its fructose, so a straight one-for-one substitution oversweetens. It also brings water into the recipe and browns faster, which means two other adjustments come with it.
Do
- Grease the measuring cup before pouring honey into it
- Measure oil in the same cup first when the recipe has both
- Reduce other liquid when substituting honey for sugar
- Lower the oven temperature slightly, since honey browns faster
Don't
- Assume a cup of honey and a cup of sugar are interchangeable
- Pour honey into a dry cup and expect all of it back out
- Ignore the water honey adds to a batter
- Substitute honey into a recipe where sugar does structural work
That last point matters in creamed cakes and meringues, where the sugar crystals are doing physical work rather than just sweetening. Honey has no crystals to cut air into butter or to build a foam, so a recipe depending on either will not survive the swap however the quantities are adjusted.
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Questions people ask
How many cups is 100 grams of honey?
0.29 cups, a little under a third, since one cup of honey weighs 340 g. That is about 4.7 tablespoons, which is usually the easier measure to work with because the cup figures for honey are so small. Grease the measure first so the honey comes back out.
Why is a cup of honey heavier than a cup of water?
Because honey is a supersaturated sugar solution with only around seventeen percent water. Dissolved sugar is denser than water, so replacing most of the water with sugar makes the result about forty percent heavier at the same volume. A cup of honey is 340 g against 240 g for water.
How do I get honey out of a measuring cup?
Coat the cup with a light film of neutral oil or cooking spray before pouring, and the honey slides out in one piece. If the recipe also contains oil or melted butter, measure that in the same cup first and it does the same job. A flexible spatula recovers whatever is left.
Can I substitute honey for sugar cup for cup?
Not directly. Honey is sweeter than granulated sugar for the same weight, and it brings water into the recipe and browns faster in the oven. Expect to reduce other liquid and lower the temperature slightly. In creamed cakes and meringues the swap fails outright, because sugar crystals are doing structural work.
How many grams is a tablespoon of honey?
About 21 g, since there are 16 tablespoons in a cup and a cup of honey is 340 g. That makes tablespoons the more useful unit for most honey quantities in recipes, because typical amounts fall well below half a cup and a small cup measure is where the clinging problem is worst.
Sources
Where the constants and formulas on this page come from. Each line names the figure it backs.
One cup of honey weighs 340 g, the densest of the common baking ingredients in this table.
Ingredient Weight Chart — King Arthur Baking
Honey is composed principally of fructose and glucose with a water content of roughly seventeen percent, which is why it is denser than water.
FoodData Central — Honey — US Department of Agriculture
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